The ideal gas law

Why does popcorn pop, do souffles shrink after baking and does choux pastry rise during baking? These are all questions we’ll be trying to answer by applying the ideal gas law to food. As you probably know if you’ve been on my website before, I love food and science and …

Chemistry of rancidity & Olive oil

Food chemistry is one of my favorite topics to discuss, especially when combined with actual food :-)! That’s why this month is food chemistry month. Today we focus on the science of fats, zooming in on rancidity of fats and olive oil. Food chemistry studies molecules and their reactions, as I …